Fuji Oil Company Limited

Meiji Seika Kaisha, Ltd.

Tsugio Izumi

Nobuo Sagi

Hirokazu Maeda

Hiroshi Hidaka

Hiroyuki Mori

Tsugio Nishimoto

Haruyasu Kida

Kotaro Yamaguchi

Iwao Hachiya

Tadahiko Murata

Tetsuo Koyano

Shuichi Yamaguchi

Miho Hayashi

Masayuki Fukazawa

Tadahisa Shimoda

Kosuke Hokuyo

Setsuya Fujita

There is disclosed a process for modifying fats and oils by an interesterification reaction to efficiently increase concentrations of the desired triglycerides. In the process, a step for subjecting a fat or oil to an interesterification reaction with a fatty acid or its lower alcohol ester in the presence of an enzyme catalyst and then a step for removing the fatty acid or its lower alcohol ester by distillation are repeated in multiple stages. The process is characterized by leaving the fat or oil and a feedstock fatty acid or its ester selectively in the distillation steps preceding the one in the final stage. According to this process, the amount of the fatty acid or its ester to be used can be reduced and the formation of by-products can be inhibited, thereby enabling to increase concentrations of the desired triglycerides more efficiently than conventional multistage interesterification processes.

Enzymatic process for interesterification of fats and oils using

An anti-blooming composition which comprises a fatty acid monoglyceride composed of a fatty acid having 16 carbon atoms (A) and a fatty acid monoglyceride composed of a fatty acid having 18 carbon atoms (B), a weight ratio of A/B being 30/70 or larger is disclosed. A laurin fat and laurin fat chocolate containing the above anti-blooming composition is also disclosed.

Anti-blooming composition, and laurin fat and chocolate containing the

There is disclosed a freezing-resistant oil-and-fat feedstock which is obtained by selective rearrangement with middle-chain saturated fatty acid residues at the 1st and 3rd positions of triglycerides and has a melting point of -18.degree. C. or lower as measured by differential scanning calorimetry (DSC). The oil-and-fat feedstock is composed of mixed fatty acid triglycerides (U.sub.2 M and UM.sub.2) at an mount of 10% by weight or more, based on the total weight of the feedstock, the fatty acid triglycerides consisting of unsaturated fatty acid residues (U) and middle-chain saturated fatty acid residues (M) and the ratio of U.sub.2 M to UM.sub.2 being 1/3 or higher. Also disclosed are methods for producing the freezing-resistant oil-and-fat feedstock and various kinds of frozen food utilizing the freezing-resistant oil-and-fat feedstock.

Freezing-resistant oil-and-fat feedstock, method for producing said

A chocolate additive for preventing fat blooming and useful for omitting or simplifying the tempering operations comprising powder particles composed of as the main component a 2-unsaturated-1,3-disaturated glyceride constituent fatty acids of which are unsaturated fatty acids having at least 18 carbon atoms and saturated fatty acids having 20 to 24 carbon atoms and a chocolate containing the additive.

Chocolate and chocolate additive

A hard butter composition suitable for a cocoa butter substitute which comprises as a main ingredient a triglyceride SUS, constituent saturated fatty acids of which contain at least 4% by weight of one or a plurality of fatty acids selected from the group consisting of behenic acid, lignoceric acid, cerotic acid and arachidic acid, provided that the amount of arachidic acid is less than 4% by weight based on the total weight of the constituent saturated fatty acids.

Hard butter composition containing triglycerides, and process for

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Osaka-fu, Japan

Tsugio Izumi